Modena Lentil & Watercess Soup with Lemon Dressing | Abel & Cole
Modena Lentil & Watercess Soup with Lemon Dressing
Clock Image
Prep: 10 mins
Cook: 20 mins
This fresh, zesty soup will have you dancing round the kitchen like thoroughly (balsamic vinegar of) Modena Millie.
This recipe is a:
See this week's box.
Ingredients you'll need
  • 1 onion
  • 1 carrot
  • 1 stick of celery
  • 2 garlic cloves
  • 1 chilli
  • 1 tbsp balsamic vinegar
  • A tin of green lentils
  • A punnet of watercress
  • 1 lemon
From your kitchen
  • A few glosses of oil
  • Sea salt
  • Freshly ground pepper
Step by step this way
  • 1.

    Halve, peel and dice your onion. Wash or peel and finely dice your carrot. Wash and dice your celery.

  • 2.

    Set a large pot over high heat. Add a gloss of oil. Stir in your veg. Season well. Lower heat. Cook a few mins, till just tender.

  • 3.

    Peel and finely chop your garlic. Cut a few sliced from your chilli (more or less, to taste) and finely chop. Add to the veg.

  • 4.

    Pour in the balsamic vinegar. Let it cook into the veg a bit. Drain your lentils. Add them. Fill the lentil tin with water. Add it. Bring to the boil.

  • 5.

    Crush a few of the lentils up with the back of a spoon to help thicken the soup. Lower heat. Simmer for 10 mins.

  • 6.

    Grate the zest of your lemon into a bowl. Squeeze in 3 tbsp juice. Add 3 tbsp olive oil and a pinch of salt. Whisk till creamy. Set aside.

  • 7.

    Taste the soup. Season as needed. Pick through the watercress, discarding (or nibbling/juicing) any tough stalks. Swirl the remaining watercress leaves through the soup right before serving. Finish with a drizzle of the lemon dressing. Garnish with slices from your remaining chilli, if you like.

This recipe is from
See this week's box